Recipe for Italian Fish Soup

Let me show you how I make Italian Fish Soup, a comforting and hearty dish that varies depending on the region in Italy. From my own personal experience, this dish is perfect for colder months and is often associated with Christmas Eve when only fish courses are served. It’s a wonderful way to celebrate the bounty of the sea, and it’s packed with fresh, flavorful ingredients.

The origins of Italian fish soup (known as zuppa di pesce) come from coastal regions like Liguria, but it’s also enjoyed throughout the country, especially in areas near the sea such as Abruzzo and Le Marche. Depending on the region, ingredients and preparation can vary. For instance, in some parts, they use spicy chili peppers, while others focus on the pure taste of the fish and shellfish.

Notes on What to Expect:

This fish soup has a rich, savory flavor with a light but hearty broth. The fish will cook down to be tender, and the flavors of the vegetables and seafood will meld together beautifully. Don’t be afraid of the long cook time, this allows the fish to release its natural flavors and creates a depth of taste.

Recipe for Italian Fish Soup

Prep Time: 20 minutes

Course: Main Dish

Equipment Needed:

Large pot or Dutch oven, knife, chopping board

• > Go get the must-have equipment and ingredients for making a Savory  #Fish Soup  here.

Ingredients:

• 1.5 kg mixed fresh fish (choose a variety like cod, bass, or snapper)
• 250g squid or cuttlefish (optional, or you can leave it out)
• 500g fresh tomatoes, chopped
• 1 large onion, thinly sliced
• 1 glass of white wine (optional)
• 2 tbsp olive oil
• 1/2 cup fresh parsley, chopped
• 1 tsp dried oregano
• Salt and pepper to taste
• Fish stock (or water if preferred)
• > Go get the must-have equipment and ingredients for making a Savory  #Fish Soup  here.

Method:

1. Prepare the Ingredients: Cut the fish into bite-sized pieces, ensuring you remove any bones. Slice the squid into rings or chunks.
2. Layer the Soup: In a large pot, heat olive oil and layer in half of the onions and tomatoes. Season with salt and pepper. Add half of the fish (and any shellfish if using), then top with the rest of the onions, tomatoes, and fish. If using wine, pour it over the top. Drizzle with a bit more olive oil.
3. Cook the Soup: Cover the pot and cook over very low heat for about 1 hour, gently shaking the pot occasionally to avoid stirring. This will help preserve the fish’s texture.
4. Add the Seasoning: After about an hour, the soup will have thickened, and most of the liquid will have evaporated. Sprinkle with parsley, oregano, and adjust the seasoning with salt and pepper.
5. Serve: Serve hot with crusty bread, which will soak up the rich broth.

Variations:

• Spicy Version: Add red chili flakes or chopped fresh chili to the soup for a kick.
• Add Shellfish: Clams, mussels, or shrimp are great additions to the soup for a deeper seafood flavor.

Dietary Substitutions:

• Gluten-Free: Serve the soup with gluten-free bread instead of regular bread.
• Low-Carb: Omit the bread or use a low-carb alternative.
• > Go get the must-have equipment and ingredients for making a Savory  #Fish Soup  here.

Nutritional Information (Per Serving):

• Calories: ~300 kcal
• Protein: ~35g
• Carbohydrates: ~10g
• Fat: ~12g

I hope this guide has made making Italian Fish Soup seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comment below, I like to hear feedback from a real person like you, so please leave your honest comment!

This recipe is perfect for anyone looking to dive into authentic Italian cuisine with a dish that’s both comforting and full of flavor​.